2Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.

3Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until no longer pink in center. Reduce heat to medium. Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted. Spoon about 1/3 cup chicken mixture into each cup. Cups will be full.

4Bake at 375°F. for 21 to 26 minutes or until edges of biscuits are deep golden brown. Heat remaining enchilada sauce. Spoon warm sauce over pies.

2Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.

3Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until no longer pink in center. Reduce heat to medium. Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted. Spoon about 1/3 cup chicken mixture into each cup. Cups will be full.

4Bake at 375°F. for 21 to 26 minutes or until edges of biscuits are deep golden brown. Heat remaining enchilada sauce. Spoon warm sauce over pies.

The green leaves and stems of the coriander plant are known as cilantro. Popular in Asian and Latin American cuisines, cilantro has a distinctive balmy aroma that contrasts nicely with spicy ingredients.